Cheesecakes are almost always a delicious treat – and when you add something like Biscoff cookies and/or Biscoff spread, they get even better. This Baked Biscoff Cheesecake is super easy to make and absolutely delicious. We like to top it with a generous mountain of whipped cream, but you don’t have to serve it like that if that’s too much for you. The cake tastes really good even without the topping!
We’re big fans of cheesecake here. If you take a look at the overview page of all our cheesecake recipes, that quickly becomes clear. With over 150 recipes in this category, you could say we’re ready for anything when it comes to cheesecakes. It’s a similar story with Biscoff – both the cookies and the spread. Really delicious. We don’t have quite as many recipes for those yet, though. But with this cheesecake here, we’re adding a new one today…
We already have a Biscoff cheesecake here that’s quite popular and has been made by many people. This cheesecake here is quite similar to that one, though a bit less complicated when it comes to the decoration. Since not everyone has a knack for piping cream swirls and stuff like that, we decided to make this one here a little easier. Anyone can scoop whipped cream onto a cake, right?!
Anyway. I’m not exactly sure what it is, but the combination of cheesecake and Biscoff is just excellent. Apparently, there are even people who stick Biscoff cookies into yogurt and call it cheesecake. Probably not bad, but not our thing. You definitely won’t find a recipe like that here on the blog. For that, you’ll have to head over to TikTok, where you can almost always find stuff like that…
This cheesecake here requires a little more attention. Not a lot, but it does take a bit longer to prepare than the trendy TikTok »fake« cheesecake. Crush a few cookies, mix up the cheesecake batter, then bake it in a springform tin and after that decorate with whipped cream. That’s it. A classic, baked cheesecake that’s been nicely elevated with Biscoff cookies and spread.
As with many baked cheesecakes, you need to crumble some cookies first, then you mix them with a little sugar and melted butter. Thereafter, you press the mix into a baking tin to create the base for the cake. Much easier than a shortcrust pastry crust, which is often used for German cheesecakes, for example. That’s why we really like the cookie version – it’s much faster to prepare.
As for the filling – pretty easy to do as well. You don’t need a food processor or anything like that to make it. A simple whisk is perfectly sufficient. If necessary, a wooden spoon would work as well. There’s no need to beat anything for a long time or whip it into stiff peaks – the filling is really super »basic«. Even your great-great-grandmother could have whipped this up just as easily with her kitchen tools back in the day.
Anyone who reads through the recipe will quickly realize that this cake isn’t rocket science. It’s really quick and easy to make. The only part that requires a little patience is the cooling. Unfortunately, that takes a bit longer…
Anyway. If you want to try the inspiration for this cheesecake, just check out the recipe for our other Baked Biscoff Cheesecake (you could call it »Cheesecake Number 1«). It’s not really any more complicated than this cake, but you might need a bit more practice for the decoration.
Do you perhaps prefer small, bite-sized cakes? Then I would definitely recommend our Biscoff Mini Cheesecakes. The same combination as here, except a little chocolate hazelnut spread has snuck its way in there as well… It never hurts to add a bit of chocolate to a cake, right?!
INGREDIENTS / ZUTATEN
For the base:
4.3 oz. (120g) Biscoff cookies*, crushed
2 tbsp. brown sugar*
1.4 oz. (40g) butter, melted
For the filling:
10.6 oz. (300g) cream cheese
10.6 oz. (300g) sour cream
3/4 cup (150g) sugar (fine)*
2 tsp. vanilla extract*
3 large eggs
1.8 oz. (50g) Biscoff spread*, warmed/melted
For the decoration:
5.3 oz. (150g) heavy cream
1.8 oz. (50g) Biscoff spread*, warmed/melted
2-3 Biscoff cookies*
Für den Boden:
120g Biscoff Kekse*, zerbröselt
2 EL brauner Zucker*
40g Butter, geschmolzen
Für die Füllung:
300g Frischkäse
300g Schmand
150g Zucker (fein)*
2 TL Vanille Extrakt*
3 Eier (L)
50g Biscoff Aufstrich*, erwärmt & flüssig
Für die Dekoration:
150g Schlagsahne
50g Biscoff Aufstrich*, erwärmt & flüssig
2-3 Biscoff Kekse*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a 20cm springform tin* with parchment paper or grease it lightly.
2. Crush the cookies for the crust to get fine crumbs – this works well in a food processor by blitzing them shortly or with a freezer bag and a rolling pin. Mix the cookie crumbs with the brown sugar and melted butter until the crumbs are evenly moist. Transfer the crumbs to the prepared baking tin and press them down to create an even and compact layer. Place in the fridge until needed.
3. For the filling, combine the cream cheese, sour cream, sugar, and vanilla extract in a large bowl and mix until well blended. Lightly whisk the eggs in a separate bowl, then add them to the large bowl and mix well. Pour this mixture into the prepared baking tin, then pour the warmed Biscoff spread on top and gently mix it into the cheesecake mixture using a spoon or spatula. Shake the pan a bit to get a smoother surface. Bake the cheesecake in a preheated oven for about 55-60 minutes. The edges should have set, but the center should still wobble slightly when you move the baking tin. Remove the cake from the oven and let it cool completely inside the baking tin on a wire rack. When cooled, place it in the fridge for at least 1-2 hours.
4. For the decoration whip the heavy cream until stiff peaks form. Pile it onto the cooled cheesecake and decorate further with warmed Biscoff spread and some Biscoff cookies to your liking.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20cm Springform* mit Backpapier auslegen oder leicht einfetten.
2. Die Kekse für den Boden zu feinen Bröseln verarbeiten – das geht gut in einem Mixer oder mit einem Gefrierbeutel und einem Nudelholz. Die Keksbrösel mit dem braunen Zucker und der geschmolzenen Butter vermischen, bis die Brösel gleichmäßig feucht sind. Die Brösel in die vorbereitete Form schütten und dann zu einer kompakten Schicht zusammenpressen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Für die Füllung den Frischkäse mit Schmand, Zucker und Vanille Extrakt in einer großen Schüssel verrühren, bis alles gut vermengt ist. Die Eier kurz in einer separaten Schüssel verquirlen, dann zur großen Schüssel dazugeben und gut unterrühren. Die Mischung in die vorbereitete Form füllen, dann den flüssigen Biscoff Aufstrich darauf verteilen und z.B. mit einem Löffel oder Spatel leicht unter die Käsekuchenmasse mischen. Die Form dann ein wenig rütteln, um ggf. Unebenheiten auszugleichen. Den Käsekuchen im vorgeheizten Ofen für etwa 55-60 Minuten backen. Der Kuchen sollte an den Rändern fest sein, darf in der Mitte aber noch minimal wackeln, wenn man an der Form rüttelt. Aus dem Ofen nehmen und in der Form auf einem Kuchengitter komplett abkühlen lassen. Den abgekühlten Kuchen für 1-2 Stunden in den Kühlschrank stellen.
4. Die Sahne für die Dekoration steif schlagen, dann auf dem abgekühlten Kuchen verteilen. Nach Belieben noch mit flüssigem Biscoff-Aufstrich und Biscoff Keksen dekorieren.
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Here is a version of the recipe you can print easily.
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Baked Biscoff Cheesecake
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 06:00
- Yield: 1 1x
- Category: Cheesecakes
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
If you like Biscoff cookies or Biscoff spread, this cake might be the perfect treat for you – this Baked Biscoff Cheesecake got a lot of both. We love it!
Ingredients
For the base:
4.3 oz. (120g) Biscoff cookies*, crushed
2 tbsp. brown sugar*
1.4 oz. (40g) butter, melted
For the filling:
10.6 oz. (300g) cream cheese
10.6 oz. (300g) sour cream
3/4 cup (150g) sugar (fine)*
2 tsp. vanilla extract*
3 large eggs
1.8 oz. (50g) Biscoff spread*, warmed/melted
For the decoration:
5.3 oz. (150g) heavy cream
1.8 oz. (50g) Biscoff spread*, warmed/melted
2-3 Biscoff cookies*
Instructions
1. Preheat the oven to 180°C (350°F). Line a 20cm springform tin* with parchment paper or grease it lightly.
2. Crush the cookies for the crust to get fine crumbs – this works well in a food processor by blitzing them shortly or with a freezer bag and a rolling pin. Mix the cookie crumbs with the brown sugar and melted butter until the crumbs are evenly moist. Transfer the crumbs to the prepared baking tin and press them down to create an even and compact layer. Place in the fridge until needed.
3. For the filling, combine the cream cheese, sour cream, sugar, and vanilla extract in a large bowl and mix until well blended. Lightly whisk the eggs in a separate bowl, then add them to the large bowl and mix well. Pour this mixture into the prepared baking tin, then pour the warmed Biscoff spread on top and gently mix it into the cheesecake mixture using a spoon or spatula. Shake the pan a bit to get a smoother surface. Bake the cheesecake in a preheated oven for about 55-60 minutes. The edges should have set, but the center should still wobble slightly when you move the baking tin. Remove the cake from the oven and let it cool completely inside the baking tin on a wire rack. When cooled, place it in the fridge for at least 1-2 hours.
4. For the decoration whip the heavy cream until stiff peaks form. Pile it onto the cooled cheesecake and decorate further with warmed Biscoff spread and some Biscoff cookies to your liking.
Notes
Let the baking begin!
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